Shrimp Tempura Recipe
The secret to making a delicious shrimp tempura isn’t the shrimp. It’s the tempura batter. It needs to be icy cold, so make sure to place the beaten egg on a stainless bowl and place a bowl of ice cubes underneath to keep the cold temperature of the batter. The cold batter when dropped in very hot oil creates a sudden shock to the shrimp and creates a different look when fried.
Author: Mamasguiderecipes/Photo credit to mamasguiderecipes.com
Ingredients
- 10 pcs Jumbo shrimp (the bigger the better. Thaw if they are frozen.)
- For the Batter/Coating:
- 1 ½ cup preferably tempura flour, (Tempura Flour Substitute: Sifted ½ cup corn flour or rice flour, any flour, 1 tsp baking powder, ½ tsp salt)
- ½ pack Panko breadcrumbs
- 3 eggs, beaten
- Tempura sauce ingredients:
- 1 cup fish or shrimp broth
- ½ cup soy sauce
- ¼ cup rice wine
- 2 tsp. sugar
- 4 cloves minced garlic
- ½ cup grated radish or Labanos
Instructions
- Prepare shrimp. Remove shells. Make a shallow slit down the back to devein the shrimp. If you canʻt locate the vein, its not a big deal.
- Turn the shrimp over and make a few tiny slits across the belly. Bend the shrimp so that it is as straight and long as possible.
- Heat vegetable or peanut oil to 170°C. Check temperature with chopsticks. When there are small bubbles around the chopstick, the oil is ready.
- Beat egg yolks and place it on top of another bowl with ice cubes to keep the mixture cold. Set bowl aside.
- In a separate bowl place 1-1/2 cup flour.
- In another bowl place ½ bag of Panko breadcrumbs.
- When the oil is hot, you are ready to deep fry the shrimp.
- Do these steps with each individual shrimp: Roll in flour, then dip in scrambled egg, then coat with Panko breadcrumbs and place carefully in fryer.
- Remember, the flour is first, NOT the scrambled egg mixture.
- Deep fry for about 2-3 minutes or until batter is golden brown.
- Place onto clean paper towels to drain off excess oil.
- Wait until cool and then ENJOY!
